I’ve posted previously with a recipe for making a thin pizza base; a scone pizza base makes a wonderful thick pizza base and brings back warm memories for me of my Poppa in his kitchen making this in the summer holidays. Pizza is also a great way of using up leftovers like roast pork, balsamic glazed chicken thighs, sweet & spicy chicken drumsticks, slow cooked lamb.
- 3c standard plain flour
- 6 tsp Baking Powder
- 1/4 tsp salt
- 75g butter
- 1 to 1 1/2c milk
- Optional: Add some chopped fresh basil and dry oregano to the flour.
Allergies: soy free, egg free, peanut free.
NOTE: Lots of pizza pastes have added sugar, additives and other things. I prefer tomato paste that’s 99.5% tomatoes + salt and nothing else. The latest pizza had tomato paste on 1/2 and basil pesto on the other 1/2. I added finely diced red onion, thinly sliced zucchini & mushrooms, diced roast pork, and grated cheese. I love adding finely sliced asparagus stalks (the bottom half) when they’re in season.
- Preheat oven to 200’C.
- Sift flour, baking powder, salt into a bowl.
- Cut butter in until it resembles breadcrumbs.
- Add milk and mix quickly until it resembles a soft dough.
- Turn out onto floured bench and knead a few times. Roll out into a flat base. (You may want to move onto a lined or greased baking tray before adding the toppings).
- Apply your choice of pizza toppings.
- Bake for 10 minutes. Check. Cook for another 5-10 mins until golden.